Caponata Picnic Sandwiches

Ingredients

• 1/4 cup olive oil
• 1 celery stalk, chopped
• 1 medium eggplant, cut into 1/2-inch pieces
• Salt
• 1 red bell pepper, cut into 1/2-inch pieces
• 1 medium onion, chopped
• 1(14 1/2-ounce) can diced tomatoes
• 3 tablespoons raisins
• 1/2 teaspoon dried oregano leaves
• Freshly ground black pepper
• 1/4 cup red wine vinegar
• 2 teaspoons sugar
• 1 tablespoon drained capers
• 1 loaf ciabatta bread, cut crosswise into 6 equal pieces
• 2 garlic cloves, peeled
• 6 slices (1/3-inch-thick) drained fresh water-packed mozzarella

Directions

Heat 1/4 cup of the oil in a heavy large skillet over medium heat. Add the celery and saute until crisp-tender, about 2 minutes. Add the eggplant and saute until beginning to soften, about 2 minutes. Season with salt. Add the red pepper and cook until crisp-tender, about 5 minutes. Add the onion and saute until translucent, about 3 minutes. Add the diced tomatoes with their juices, raisins, and oregano. Season with salt and pepper, to taste. Simmer over medium-low heat until the flavors blend and the mixture thickens, stirring often, about 20 minutes. Add the vinegar, sugar, and capers. Season with salt and pepper, to taste.

Cut the bread pieces horizontally in half. Grill the bread cut-side down on a grill pan over medium-high heat until golden, about 2 minutes. Rub the whole garlic cloves over the toasted side of the bread. Add a slice of mozzarella to bread bottom, spoon the caponata on top, cover with the other bread half, and serve.

To take for a picnic: Wrap the sandwiches separately in plastic wrap or parchment paper. Chill until ready to serve, or keep at room temperature up to 1 hour.

Gorgonzola Pasta

Ingredients

60g fresh tagliatelle
150ml chicken stock
100ml cream
30g Gorgonzola cheese
¼ lemon
7g rocket
1tsp parsley
2 slices white bread,
2 cloves garlic, chopped
4 button mushrooms
Olive oil

Preparation

1. Reduce the stock with ½ clove of garlic by about 2/3 or until sticky.

2. Add the cream, then bring to the boil to thicken.

3. Add 2 drops of lemon juice and the mushrooms.

4. Bring to the boil and remove from the heat.

5. Stir in the Gorgonzola.

6. Cook the pasta in boiling salted water with olive oil.

7. Strain the pasta; add it to the sauce and sprinkle with parsley.

8. Whizz the bread in a food processor to give breadcrumbs.

9. Fry these with olive oil and the remaining garlic until golden.

10. Use these to cover the pasta.

Broccoli and Stilton Soup

Ingredients

2 Tb olive oil - vegetable oil is fine
1 1/2 Tb minced garlic
2 lbs fresh broccoli - chopped
1 medium onion - minced
2 tsp thyme - I used dried thyme
5 cups vegetable stock
1/4 cup crumbled Stilton cheese
salt and pepper to taste

Heat a stock pot on medium heat. Quickly saute minced garlic, add onions and saute for 5 minutes. Don't let the garlic burn as it will turn bitter. Add chopped broccoli and thyme to the pot. I peeled the tough broccoli stalk, chopped it up as well and added it to the pot. It cooks through and will not be stringy. Let it cook for another 3-4 minutes or so and add vegetable stock and crumbled creamy Stilton cheese. Bring the soup to a bubble and boil with the lid on the pot for 7 minutes. The broccoli should be cooked by now. Season with salt and freshly ground black pepper. Turn off heat.

The next step is crucial as you could end up scalding yourself if you are not careful. I am speaking from experience as I have been a victim of hot soup. Let the soup cool down a bit before you puree it in a blender or food processor. Immersion blender would work like a charm here because all the ingredients have been chopped up into small pieces.

English Onion Soup

Ingredients

• A good knob of butter
• Olive oil
• A good handful of fresh sage leaves, 8 leaves reserved for serving
• 6 cloves of garlic, peeled and crushed
• 5 red onions, peeled and sliced
• 3 large white onions, peeled and sliced
• 3 banana shallots, peeled and sliced
• 300g of leeks, trimmed, washed and sliced
• Sea salt and freshly ground black pepper
• 2 litres of good-quality hot beef, chicken or vegetable stock
• 8 slices of good-quality stale bread, 2cm thick
• 200g freshly grated cheddar cheese
• Worcestershire sauce

Method: How to make English onion soup with sage and cheddar

1. Put the butter, 2 glugs of olive oil, the sage and garlic into a thick-bottomed, non-stick pan. Stir everything round and add the onions, shallots and leeks. Season with salt and pepper. Place a lid on the pan, leaving it slightly ajar, and cook slowly for 50 minutes, without colouring the vegetables too much. Remove the lid for the last 20 minutes - your onions will become soft and golden. Stir occasionally so that nothing catches on the bottom. Having the patience to cook the onions slowly, slowly, gives you an incredible sweetness and an awesome flavour, so don't be tempted to speed this bit up.

2. When your onions and leeks are lovely and silky, add the stock. Bring to the boil, turn the heat down and simmer for 10 to 15 minutes. You can skim any fat off the surface if you like, but I prefer to leave it because it adds good flavour.

3. Preheat the oven or grill to maximum. Toast your bread on both sides. Correct the seasoning of the soup. When it's perfect, ladle it into individual heatproof serving bowls and place them on a baking tray. Tear toasted bread over each bowl to fit it like a lid. Feel free to push and dunk the bread into the soup a bit. Sprinkle with some grated Cheddar and drizzle over a little Worcestershire sauce.

4. Dress your reserved sage leaves with some olive oil and place one on top of each slice of bread. Put the baking tray into the preheated oven or under the grill to melt the cheese until bubbling and golden. Keep an eye on it and make sure it doesn't burn! When the cheese is bubbling, very carefully lift out the tray and carry it to the table.
Enjoy!

Cauliflower Cheese Soup

Ingredients

• 50g butter
• 1 onion, chopped
• 1 garlic clove, chopped
• 2 medium cauliflowers, broken into florets
• 1 large baking potato, cut into chunks
• 900ml chicken stock, hot
• 142ml carton single cream
• 100g mature Cheddar, grated
• 125g Gruyère, grated
• Handful roughly chopped fresh flatleaf parsley, to garnish

Method: How to make cauliflower cheese soup

1. Melt the butter in a large saucepan over a medium heat. Add the onion and garlic and cook, stirring, for 5 minutes, until softened. Add half the cauliflower florets and all the potato and the stock. Bring to the boil, then reduce the heat slightly and simmer for 20 minutes, until very soft. Cool slightly.

2. Meanwhile, blanch the remaining cauliflower in boiling salted water for about 6 minutes or until just tender. Drain, refresh under cold running water and drain again very well.

3. Whizz the soup, in batches, in a food processor or blender until smooth. Return to the rinsed-out saucepan. Add the cream and season to taste, then gently reheat, until hot but not boiling. Add the blanched cauliflower and heat through.

4. Preheat the grill to high. Ladle the soup into 4 flameproof bowls. Mix the cheeses together and scatter over the soup. Stand the bowls on a baking tray and grill for 2-3 minutes, until the cheese has melted and is turning golden. Scatter with the parsley to serve. Take care when handling the hot bowls.

Potato, Leek and Ham Gratin

Ingredients

• 8 large peeled Yukon gold potatoes, cut into 1/4-inch-thick slices (about 2 3/4 pounds)
• Cooking spray
• 4 cups thinly sliced leek (about 4 large)
• 1 teaspoon vegetable oil
• 2 cups fat-free, less-sodium chicken broth
• 2 tablespoons Dijon mustard
• 1/4 teaspoon freshly ground black pepper
• Dash of ground nutmeg
• 1/2 cup all-purpose flour
• 2 cups 1% low-fat milk
• 3 cups diced 33%-less-sodium ham (about 3/4 pound)
• 1 1/2 cups (6 ounces) shredded Gruyère cheese

Preparation

Preheat oven to 375°.

Place potatoes in a Dutch oven, and cover with water. Bring to a boil; remove from heat. Drain; set aside.

Heat pan over medium heat. Coat pan with cooking spray. Add leek and oil, stirring to coat leek. Cover and cook 10 minutes or until the leek is tender. Remove from pan; set aside.

Add broth, mustard, pepper, and nutmeg to pan, stirring with a whisk until well blended. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a medium bowl; gradually add milk, stirring with a whisk to form a slurry. Add slurry to broth mixture, stirring to combine; bring to a boil. Reduce heat, and simmer 3 minutes or until mixture thickens, stirring constantly.

Pour 1 cup milk mixture into bottom of a 13 x 9-inch baking dish coated with cooking spray; arrange 2 1/3 cups potatoes over milk mixture. Top potatoes with 1 1/2 cups ham and 1 cup leek; sprinkle with 1/2 cup cheese. Repeat layers once, ending with cheese, and top with remaining potatoes. Pour the remaining milk mixture over potatoes; sprinkle with remaining cheese. Bake at 375° for 45 minutes or until bubbly and golden brown. Let stand 15 minutes before serving.

Roman Style Chicken

Ingredients

• 4 skinless chicken breast halves, with ribs
• 2 skinless chicken thighs, with bones
• 1/2 teaspoon salt, plus 1 teaspoon
• 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
• 1/4 cup olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 3 ounces prosciutto, chopped
• 2 cloves garlic, chopped
• 1 (15-ounce) can diced tomatoes
• 1/2 cup white wine
• 1 tablespoon fresh thyme leaves
• 1 teaspoon fresh oregano leaves
• 1/2 cup chicken stock
• 2 tablespoons capers
• 1/4 cup chopped fresh flat-leaf parsley leaves

Smoked Salmon BLT

Ingredients

• 4 slices thick cut bacon
• 1/4 cup mayonnaise
• 1 teaspoon lemon zest
• 1 teaspoon fresh lemon juice
• 2 tablespoons chopped fresh dill leaves
• 8 (1/2-inch thick) slices multigrain bread
• 6 ounces smoked salmon
• 1 cup arugula, divided
• 2 large or 3 medium tomatoes, sliced

Directions

In a medium skillet over medium-high heat, cook the bacon until crispy, about 3 to 4 minutes on each side. Remove from the skillet and drain on paper towels.

In a small bowl, combine the mayonnaise, lemon zest, lemon juice, and fresh dill. Spread the lemon mayonnaise over 1 side of each slice of bread. Arrange the smoked salmon on 4 slices of the bread. Break the bacon in half and put on top of the smoked salmon. Top the bacon with 1/2 cup of arugula and arrange 2 to 3 tomato slices on top of the arugula. Cover with remaining slices of bread, lemon mayonnaise side down.

Arrange the sandwiches on a platter and serve

Fusilli with Tuna & Tomato Sauce

Ingredients

nocoupons

• 1 pound fusilli
• 1 (26-ounce) jar Simple Tomato Sauce, or other purchased marinara sauce
• 2 (6-ounces each) cans albacore tuna packed in oil, drained
• 1 tablespoon drained capers
• 1 teaspoon grated lemon peel
• Salt and freshly ground black pepper
• 1 tablespoon chopped fresh Italian parsley leaves

Directions

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, about 8 minutes.

Meanwhile, combine the tomato sauce, tuna, capers, and lemon peel in a heavy large skillet. Using a fork, break the tuna into chunks. Simmer to blend the flavors, about 5 minutes. Season with salt and pepper, to taste.

Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat. Toss the pasta with enough reserved cooking liquid to moisten. Stir in the parsley and serve.

Shrimp Fra Diavolo

Ingredients

• 1 pound large shrimp, peeled, deveined
• 1 teaspoon salt, plus additional as needed
• 1 teaspoon dried crushed red pepper flakes
• 3 tablespoons olive oil, plus 1 to 2 tablespoons
• 1 medium onion, sliced
• 1 (14 1/2-ounce) can diced tomatoes
• 1 cup dry white wine
• 3 garlic cloves, chopped
• 1/4 teaspoon dried oregano leaves
• 3 tablespoon chopped fresh Italian parsley leaves
• 3 tablespoon chopped fresh basil leaves

Directions

Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.

Chicken Parmesan

Ingredients

• 3 tablespoons olive oil
• 1 teaspoon chopped fresh rosemary leaves
• 1 teaspoon chopped fresh thyme leaves
• 1 teaspoon chopped fresh Italian parsley leaves
• salt and freshly ground black pepper
• 8 (3-ounces each) chicken cutlets
• 1 1/2 cups Marinara Sauce,
  
• 1/2 cup shredded mozzarella
• 16 teaspoons grated Parmesan
• 2 tablespoons unsalted butter, cut into pieces

Directions

Preheat the oven to 500 degrees F.

Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a heavy large oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.

Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of mozzarella over each cutlet, then sprinkle 2 teaspoons of Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.

Bubble and Squeak with Sausages and Onion Gravy

Ingredients

• 1 1/2 pounds all-purpose potatoes, peeled and cut into chunks
• 1 1/4 pounds mixed winter vegetables such as carrots, Brussels sprouts, rutabagas, turnips, onions, leeks or savoy cabbage, peeled or trimmed and chopped into equal-sized chunks
• Olive oil
• 2 knobs butter, divided
• 1 (7-ounce) package vacuum packed chestnuts
• 6 good quality pork sausages, linked together
• 6 good quality venison or beef sausages, linked together
• Sea salt and freshly ground black pepper
• Small bunch fresh rosemary, leaves picked and finely chopped
• Nutmeg, for grating
• 3 red onions, peeled and finely sliced
• Few bay leaves
• 1 tablespoon all-purpose flour
• 1/2 cup balsamic vinegar
• 1 cup plus 1 tablespoon good-quality vegetable or chicken stock

Directions

Cook the potatoes and mixed vegetables in a pan of boiling water for 15 to 20 minutes. When they're cooked right through, drain and put aside.

Heat a glug of olive oil and half the butter in a large frying pan and add the chestnuts. When they start to sizzle, add the potatoes and vegetables. Mash the vegetables up in the pan, then pat the mixture into a thick pancake shape. Fry on a medium heat for about 1/2 an hour, checking it every 5 minutes. When the bottom turns golden, flip it over bit by bit and mash it back into itself. Pat it out flat again and continue cooking until really crisp all over.

Preheat the oven and a roasting pan to 425 degrees F.

Unravel the pork sausage links and squeeze the filling between them until all 6 sausages are joined together. Do the same to your venison or beef sausages. Pat them to flatten them a bit. Drizzle with olive oil and massage this into your 2 long sausages. Sprinkle over a pinch of pepper, the rosemary and some nutmeg. Put 1sausage on top of the other and roll them up like a licorice wheel! Poke 2 skewers through, in a cross shape, to hold the sausages together.

Take the preheated roasting pan from the oven. Drizzle in some olive oil and add the onions. Season, add the remaining butter and stir. Place the sausage wheel on the onions and stick the bay leaves between the sausages. Drizzle with some more oil and roast in the preheated oven for around 40 minutes, or until golden and crisp. When your sausages and onions are done, your bubble and squeak should be ready too. If it still hasn't browned, put it under a hot broiler for 5 minutes.

Remove the sausages to a plate and place the pan with the onions on the stove top. Whack the heat up to full and stir in the flour, balsamic vinegar and stock. Bring to the boil and leave to thicken to a nice gravy consistency, stirring every now and then, and season to taste. Remove the skewers and cut the sausages into wedges. Serve the bubble and squeak with a good portion of sausage, a spoonful of onion gravy and perhaps some lovely dressed watercress.

Coleslaw

Ingredients

• 2 carrots, different colours if you can find them, peeled
• 1 bulb fennel, trimmed
• Use at least 2 of the following: 3-4 radishes; 1 light-coloured beetroot, peeled; 1/2 a small celeriac, peeled
• 400g red and white cabbage, outer leaves removed
• 1/2 red onion, peeled
• 1 shallot, peeled
• 1 lemon
• Extra virgin olive oil
• A handful of fresh soft herbs (use mint, fennel, dill, parsley and chervil), leaves picked and chopped
• 250ml yoghurt
• 2 tablespoons mustard
• Sea salt and freshly ground black pepper

Method: How to make winter veg coleslaw

1. Shred the carrots, fennel, and your choice of radishes, beetroot, turnip or celeriac on a mandoline, or use the julienne slicer in your food processor.

2. Put the veg into a mixing bowl. Slice the cabbage, onion and shallot as finely as you can and add to the bowl.

3. In a separate bowl, mix half the lemon juice, a glug of extra virgin olive oil, the chopped herbs, yoghurt and mustard.

4. Pour this dressing over the veg and mix well to coat everything. Season to taste with salt and pepper and the rest of the lemon juice if you like.

Really delicious served with thinly sliced leftover roast lamb, pork or rare roast beef, drizzled with extra virgin olive oil.

Pasta Primavera

Ingredients

• 3 carrots, peeled and cut into thin strips
• 2 medium zucchini or 1 large zucchini, cut into thin strips
• 2 yellow squash, cut into thin strips
• 1 onion, thinly sliced
• 1 yellow bell pepper, cut into thin strips
• 1 red bell pepper, cut into thin strips
• 1/4 cup olive oil
• Kosher salt and freshly ground black pepper
• 1 tablespoon dried Italian herbs or herbes de Provence
• 1 pound farfalle (bowtie pasta)
• 15 cherry tomatoes, halved
• 1/2 cup grated Parmesan

Directions

Preheat the oven to 450 degrees F.

On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

Lamb Burgers

Ingredients

1 pound ground lamb
1 teaspoon capers
1/2 teaspoon white wine vinegar
1 Dijon mustard
Pinch of parsley, chopped
2/3 kosher salt
1/8 teaspoon black pepper
4 buns
Canola oil

Procedure

1. Gently mix together the lamb, capers, lemon zest, mustard, parsley salt, and pepper. Form into 4 loose patties.

2. Get out two saute pans. Place one of medium-high heat and the other medium. Pour in a tablespoon or so of canola in each pan and swirl to coat the bottom. Set a couple patties in the very hot pan. Cook for two minutes on each side. Then transfer to the cooler pan and cook for another 2 minutes, but just on one side. Repeat with the other patties.

3. Stick the patty in a bun and top with iceburg lettuce and dressing of your choice. Minty yoghurt works well, as does ketchup.

Spinach and Artichoke Dip

Ingredients

1 8 1/2-oz. can quartered artichokes
1 cup cooked spinach
1 cup mayonnaise (try Vegenaise)
1 cup Parmesan cheese
1 tsp. garlic powder
Salt and pepper, to taste

•Drain the liquid from the artichokes and chop coarsely. Add to a large mixing bowl.

•Drain excess liquid from the spinach, add to the mixing bowl with all the other ingredients, and mix well.

•Serve with chips, toasted bread, or sliced fresh vegetables.

Makes 10 servings

Spinach and Artichoke Mac and Cheese

Ingredients

• Salt
• 1 pound regular or whole wheat penne
• 2 tablespoons EVOO – Extra Virgin Olive Oil
• 3 tablespoons butter
• 1 large onion, finely chopped
• 3 cloves garlic, finely chopped or grated
• 3 tablespoons flour
• 1/2 cup white wine
• 2 cups milk
• A few grates fresh nutmeg
• 1 10-ounce box frozen chopped spinach, defrosted and wrung dry in a kitchen towel
• 1 10-ounce box frozen chopped artichokes, defrosted and wrung dry in a kitchen towel
• Ground black pepper
• 1 1/4 cups shredded Italian Fontina cheese, plus additional for sprinkling on top
• 1 1/4 cups grated Parmigiano Reggiano cheese, plus additional for sprinkling on top

Yields: 4 servings

Preparation

Preheat oven to 350ºF.

Place a large pot of water over high heat to cook the pasta. When the water is boiling, salt it well and drop the pasta in. Cook to al dente according to package directions. Drain the pasta and reserve.

While the pasta is cooking, place a medium pot over medium-low heat with 2 turns of the pan of EVOO, about 2 tablespoons, and the butter. Add the onion and garlic to the pan and cook the veggies until very soft, about 10 minutes.

Turn the heat up to medium-high and sprinkle the flour into the pan. Cook for about 1 minute then whisk the wine into the pan, cooking for another minute to burn off the alcohol. Whisk the milk into the pan and bring up to a bubble. Add the nutmeg, veggies, some salt and pepper to the sauce, and simmer until thickened, 2-3 minutes. Add the cheeses to the sauce and stir until melted.

Toss the prepared sauce with the cooked pasta and transfer to a casserole dish. Sprinkle some more Fontina and Parmigiano over the top and bake until the cheese has melted and the top is golden brown, about 30 minutes.

Toss the prepared sauce with the cooked pasta and transfer to a casserole dish. Sprinkle some more Fontina and Parmigiano over the top and bake until the cheese has melted and the top is golden brown, about 30 minutes.

Ham-and-Spinach Spuds

Ingredients

• 4 large russet potatoes
• 4 tablespoons extra-virgin olive oil, plus more for brushing
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1 bunch spinach, roughly chopped
• 4 thin slices ham (about 3 ounces), cut into strips
• Pinch of cayenne pepper
• Pinch of freshly grated nutmeg
• Kosher salt
• 4 ounces gruyere or gouda cheese, finely shredded (about 1 1/4 cups)

Directions

Preheat the oven to 400 degrees. Pierce the potatoes with a fork; microwave for 15 minutes. Remove and brush with olive oil; transfer to the oven rack and bake until fully tender, about 15 minutes.

Meanwhile, heat 2 tablespoons oil in a medium skillet over medium heat. Stir in the flour with a wooden spoon and cook until slightly toasted, about 2 minutes. Whisk in the milk and bring to a boil. Reduce the heat and simmer, whisking occasionally, until the sauce begins to thicken, about 6 minutes. Stir in the spinach and ham and cook until the greens wilt and the mixture is about as thick as sour cream, 3 to 4 more minutes. Season with the cayenne and nutmeg and add salt to taste.

Slice the cooked potatoes lengthwise down the middle (but not all the way through); press in on the ends to open the slit. Drizzle 1/2 tablespoon oil into each potato; fluff the flesh with a fork and season with salt. Divide the spinach mixture among the potatoes and top with the shredded cheese while still hot.

Grilled Chicken with Brie and Baby Spinach Salad

Ingredients

• Cooking spray
• 4 boneless skinless chicken breast halves, about 5 ounces each
• Salt and freshly ground black pepper
• Salt-free garlic and herb seasoning
• 4 to 8 slices Brie cheese, about 1/2-inch thick
• 1 tablespoon olive oil
• 2 shallots, chopped
• 2 tablespoons vinegar
• 2 tablespoons honey
• 4 cups fresh baby spinach leaves
• 4 slices bacon, cooked

Directions

Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat.

Season both sides of chicken with salt, black pepper, and garlic and herb seasoning. Add chicken to hot pan and cook 3 to 4 minutes per side, until browned and cooked through. Remove from heat. Place 1 to 2 slices of Brie on top of chicken, cover with foil and place back on grill pan for another 1 minute, until cheese melts.

Meanwhile, heat a small skillet over medium heat. Add olive oil and chopped shallots to the pan and saute. In a small bowl, combine the vinegar, honey and salt and pepper, to taste. Add the mixture to the skillet and stir to combine. Pour the warm vinaigrette over the spinach and toss to coat. Crumble the bacon strips over the dressed salad.

Transfer chicken to a serving plate or plate with spinach salad.

Superb Squash Soup with the Best Parmesan Croutons

Ingredients

• Olive oil
• 16 fresh sage leaves
• 2 red onions, peeled and chopped
• 2 sticks celery, trimmed and chopped
• 2 carrots, peeled and chopped
• 4 cloves garlic, peeled and chopped
• 2 sprigs fresh rosemary, leaves picked
• 1/2 fresh red chile, to taste, seeded and finely chopped
• Sea salt and freshly ground black pepper
• 4 1/4 pounds butternut squash, onion squash, or musque de Provence (or use pumpkin), halved, deseeded and cut into chunks
• 2 quarts good-quality Chicken or vegetable stock
• Extra-virgin olive oil

For the croutons:

• Extra-virgin olive oil
• 16 slices ciabatta bread
• 1 chunk Parmesan, for grating

Directions

Put a very large saucepan on a medium heat and pour in a couple of glugs of olive oil.

Add the sage leaves and fry for around 30 seconds or until dark green and crisp. Quickly remove them with a slotted spoon to a bowl lined with paper towels - you'll use these for sprinkling over at the end. In the pan you'll be left with a beautifully flavored oil, so put it back on the heat and throw in your onion, celery, carrot, garlic, rosemary leaves, chile and a good pinch of salt and pepper. Cook gently for about 10 minutes until the vegetables are sweet and soft. Add the squash and the stock to the pan, bring to the boil and simmer for around 30 minutes.

While the soup is cooking, make your croutons. Drizzle a little olive oil over the ciabatta slices, and press some grated Parmesan onto each side. Place in a non-stick pan without any oil and fry until golden on both sides.

When the squash is soft and cooked through, whiz the soup with an immersion blender or pour it into a standard blender and pulse until you have a smooth puree* (but you can leave it slightly chunky if you like). Most importantly, remember to taste and season it until it's perfect. Divide the soup between your bowls, placing 2 croutons on top of each. Sprinkle with a few of your crispy sage leaves and drizzle with a swirl of good-quality extra-virgin olive oil.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Quick Sausage Meatballs with a Tomato and Basil Sauce, Spaghetti and Sweet Raw Peas

Ingredients

For the meatballs:

• Olive oil
• 8 good-quality pork sausages
• 1 pound spaghetti
• Sea salt
• A few sprigs fresh marjoram, thyme or rosemary, leaves picked
• 11 ounces fresh peas, in their pods
• 1 block Parmesan, to serve

For the tomato sauce:

• Olive oil
• 2 cloves garlic, peeled and finely sliced
• 1 small bunch fresh basil, leaves picked, stalks finely chopped
• 2 (14-ounce) cans good-quality plum tomatoes
• Sea salt and freshly ground black pepper
• Good quality balsamic vinegar

Directions

Heat a large saucepan and add a few glugs of olive oil. Snip the sausages apart, then squeeze and pinch the meat out of the skins so that you get little meatball shapes - don't make them too big or they will take too long to cook. Try to get at least 3 balls out of each sausage. Don't worry about rolling them into perfect balls and making them look all fancy - rough and rustic is good! Put them into your pan. Keep frying and turning the meatballs until they're golden brown and cooked through.

Meanwhile, put the spaghetti into a large pan of salted boiling water and cook according to the package instructions until al dente.

To make your tomato sauce, heat a separate pan and pour in some olive oil. Add the garlic and the chopped basil stalks and move them around the pan for a couple of minutes. Put some small basil leaves aside for later, and sprinkle the rest into the pan. Add the tomatoes and season carefully with salt and pepper, to taste. Bring to a simmer, break up your tomatoes a bit more with a spoon and add a swig of balsamic vinegar - it's lovely for adding sweetness to the sauce.

Add the herbs to the pan of sausage meatballs, tossing everything in all the lovely flavors. Cook for around 30 seconds. When your spaghetti is cooked, drain it and divide the pasta and meatballs between 4 bowls. Spoon over the tomato sauce. Sprinkle over the reserved basil leaves and serve with a handful of fresh peas per person in the middle of the table, so that everyone can have a go at shelling their own, and a little Parmesan for grating or shaving over the top.